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Découvre pourquoi tu devrais commencer ton aventure probiotiques avec Bio-K+.
Nos formules scientifiquement étudiées sont conçues pour soutenir votre parcours unique de bien-être
Natural probiotics are live microorganisms that originate from fermentation, not chemical synthesis. Their effectiveness depends on strain identification, clinical validation, and guaranteed viability at consumption. Bio-K+ has specialized in this science for more than 30 years.
Natural probiotics are live microorganisms, predominantly Lactobacillus and Bifidobacterium bacteria, that arise from fermentation rather than synthetic manufacture. The ISAPP definition requires them to be live, present in adequate amounts, and confer a measurable health benefit on the host. Most clinically studied probiotic strains belong to families that naturally inhabit the human gut. Bio-K+ is formulated with three proprietary strains from these families, backed by more than 30 years of research and 16 published clinical trials.
The most recognized natural probiotic food sources are yogurt and kefir from dairy, sauerkraut and kimchi from vegetables, miso and tempeh from soy, and kombucha from tea. These foods contain live cultures produced through fermentation, the same class of bacteria found in clinically studied probiotic products. Fermented drinkable probiotics like Bio-K+ extend this tradition with identified bacterial strains at a guaranteed CFU count, a distinction traditional fermented foods rarely offer.
Fermented foods are not equivalent to probiotic products, an established scientific distinction confirmed by the ISAPP. A true probiotic must contain specifically identified strains at genus, species, and alphanumeric strain level, with clinical evidence of a health benefit at an adequate dose. Many commercially produced fermented foods do not list identified strains and have not been studied for specific health benefits. Pasteurization can also eliminate live cultures entirely.
A fully identified probiotic strain carries three classification levels: genus, species, and alphanumeric strain designation. The strain code connects a bacterium to specific published research. Most generic live cultures on food labels omit a strain designation, meaning their health effects cannot be traced to any study. Benefits are not transferable between strains: evidence from one Lactobacillus rhamnosus designation does not apply to another. Bio-K+ identifies all three proprietary strains to the alphanumeric level.
Natural probiotic foods contribute live cultures alongside nutrients, but strain identity and CFU count are rarely defined or controlled. A purpose-made probiotic product or fermented drinkable provides a concentrated, measured dose of identified strains, contributing to intestinal flora health. Both approaches have value for daily maintenance: food sources contribute to microbiome diversity, while identified probiotic products deliver specific strains at clinically relevant doses. Bio-K+ combines both qualities in a single fermented product.
Bio-K+'s three proprietary strains are cultivated and fermented in-house at the facility in Laval, Quebec, not sourced from third-party suppliers. All three strains are grown together in a shared culture and ferment synergistically, not as separately blended ingredients. This co-fermentation is the foundation of the proprietary formula. The result is a live, active fermented culture that is never freeze-dried, meaning the bacteria are metabolically active when they reach the consumer.
Bio-K+'s formula is built around three naturally fermented, proprietary strains: Lacticaseibacillus casei LBC80R®, Lacticaseibacillus rhamnosus CLR2®, and Lactobacillus acidophilus CL1285®. These strains are exclusive to Bio-K+ and validated across 16 published clinical trials. Each is identified to the alphanumeric level, meets the full ISAPP definition of a probiotic, and is produced entirely by fermentation. The CFU count of 50 billion per bottle is guaranteed until the best before or expiry date.
Natural probiotics are live microorganisms, predominantly Lactobacillus and Bifidobacterium bacteria, that originate from natural fermentation processes and are present in fermented foods and purpose-made probiotic products. To qualify under the ISAPP definition, they must be live, present in adequate amounts, and confer a measurable health benefit on the host. Natural refers to biological origin: fermentation, not chemical synthesis. For a broader overview of the science, visit the Bio-K+ FAQ.
The most recognized probiotic food sources are fermented dairy products like yogurt and kefir, fermented vegetables like sauerkraut and kimchi, fermented soy products like miso and tempeh, and fermented beverages like kombucha. Fermented drinkable probiotics like Bio-K+, which contain identified bacterial strains at a guaranteed CFU count, combine the natural-origin characteristics of fermented foods with the strain transparency and clinical evidence of a purpose-made probiotic product.
Fermented probiotics like Bio-K+ drinkables contain live, metabolically active bacteria that are never freeze-dried. Shelf-stable probiotics typically use lyophilization to place bacteria in suspended animation until rehydrated in the gut. Not all strains survive freeze-drying. The key quality markers for either format are the same: full strain identification, clinical evidence, and a CFU count guaranteed at consumption, not at manufacture.
Most commercially available probiotics are fermentation-derived and therefore natural in this sense. What determines quality and effectiveness is not the natural versus synthetic distinction but rather full strain identification, clinical evidence for the specific strains, CFU count guaranteed at consumption, and a transparent production process. Consult a healthcare professional for personalized probiotic guidance.
Fermented foods can meaningfully contribute to a diverse gut microbiome as part of a balanced diet. However, the CFU count and strain identity in fermented foods are rarely defined, making it difficult to confirm whether a specific health outcome is being supported. If you are seeking targeted daily digestive support at a defined CFU count, a purpose-made probiotic product with identified strains and a potency guarantee is the more precise approach. Talk to a healthcare professional about which option is right for you.
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